CN117044869A - 一种气体密封控容的非冻结食品低温保鲜方法 - Google Patents
一种气体密封控容的非冻结食品低温保鲜方法 Download PDFInfo
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Abstract
本发明公开一种气体密封控容的非冻结食品低温保鲜方法，该方法包括：将质量比为1:1～1:10的溶菌酶与海藻酸钠溶解在水中，水与海藻酸钠的体积质量比为3:1，单位为mL/g，搅拌使充分溶解后，调节溶液pH至8～11；向溶液中加入氯化钙，氯化钙粉末为海藻酸钠质量的0.5～1％，在30～40℃下搅拌，使得钙离子促进海藻酸钠凝胶化，离心，取沉淀物，进行冷冻干燥，得到促冰成核剂；将促冰成核剂加水配制成浸渍液，将冷冻原料在合适的温度下浸渍后，然后放置于密封包装盒中进行完全充气密封，最后进行冷冻贮藏。本发明的促冰成核剂能够在相应冷冻温度下率先成核，从而降低了食品原材料的凝固点，使其难以结冰。因此，该方法安全环保、简易高效、适用范围广。
Description
技术领域
本发明属于食品贮藏领域，具体涉及一种气体密封控容的非冻结食品低温保鲜方法。
背景技术
冷冻是保持生鲜食品品质的主要贮藏方式之一，但冷冻处理不可避免引发冰晶形成，进一步导致原料组织破裂、食品组分发生系列生化反应如脂质氧化、蛋白质氧化和聚集以及汁液损失，最终降低食品的加工特性及营养品质。现有的抗冻技术包括物理技术辅助冷冻、添加抗冻剂等。其中添加传统抗冻剂是改善食品冷冻品质的主要方式。传统的抗冻剂为蔗糖、山梨醇及复合磷酸盐构成的复合物，其潜在的安全风险引起了消费者担忧。例如，蔗糖具有较高热量，会导致肥胖和龋齿等，亦不适用于糖尿病患者食用，此外蔗糖较高甜度也会改变食品本身口感；复合磷酸盐存在胃肠病加重风险。作为新型抗冻剂的典型代表，抗冻蛋白和抗冻肽表现出优异的抗冻特性，如专利CN103468776B公开一种以鱼皮胶原蛋白为原料，通过酸性蛋白酶酶解，再经过分离纯化得到的特异性抗冻多肽，并应用于细胞冷冻保护。但抗冻蛋白/抗冻肽高昂的生产成本，苛刻的制备条件以及潜在安全隐患也限制了它们的广泛应用。
物理性辅助技术如超声、磁场、电场是较为新兴的食品冷冻技术，一定程度上提高了传热传质效率，控制了冰晶的生长和分布，从而提高了原材料的冷冻品质。专利CN202110612061A公开了一种用于超声波浸渍冷冻果蔬的载冷剂，能够加快冷冻过程中传质传热的速度，提高了食品冷冻速度，改善了食品速冻质量。但此类技术的成本及能耗较高，难以在企业中规模化应用。此外，由于冷冻对象多样性和组分复杂性，对不同技术的适用性提出了更高要求。因此发明一种能耗低、适用性高、安全健康的食品冷冻技术至关重要。
等容冷冻是指等容环境下压力的增加导致冰晶生长受到抑制，从而实现冷冻对象温度处于零下而无冰晶损伤。Bilbao-Sainz等研究了等容冷冻对罗非鱼片和圣女果低温贮藏品质的影响。结果表明，等容冷冻可有效改善冷冻食品的质构特性，降低冰晶导致的结构损伤及汁液损失(Bilbao-Sainz et al.,(2020)Preservation of Tilapia(Oreochromisaureus)Fillet by Isochoric(Constant Volume)Freezing,Journal of Aquatic FoodProduct Technology；Bilbao-Sainz C et al.,(2021)Preservation of grape tomatoby isochoric freezing.Food Res Int)。然而，此技术的设备结构较为复杂，采用刚性容器创造的定容环境不利于等容冷冻技术的规模化应用与产品流通，此外定容环境下较高的压力会破坏食品材料微观结构。
发明内容
针对现有技术的不足，本发明基于等容冷冻原理，提出一种气体密封控容的非冻结食品低温保鲜方法，该方法能够降低食品原材料的凝固点，能够应用于果蔬、肉制品及水产品等食品原材料的冷冻贮藏，安全环保、简易高效、适用范围广。
一种气体密封控容的非冻结食品低温保鲜方法，该方法包括如下步骤：
步骤一：将质量比为1:1～1:10的溶菌酶与海藻酸钠溶解在蒸馏水或去离子水中，蒸馏水或去离子水与海藻酸钠的体积质量比为3:1，单位为mL/g，搅拌使混合粉末充分溶解在蒸馏水或去离子水中，调节溶液的pH至8～11；然后向溶液中加入氯化钙粉末，氯化钙粉末为海藻酸钠质量的0.5～1％，在30～40℃下搅拌，使得钙离子促进海藻酸钠凝胶化，离心，取沉淀物，进行冷冻干燥，得到促冰成核剂；
步骤二：向所述促冰成核剂中加入蒸馏水或去离子水，配制成浓度为5～15mg/mL的浸渍液，然后将冷冻原料放置在浸渍液中进行浸渍，浸渍液的体积按照g/mL的质量体积比为冷冻材料的质量的10～20倍，若冷冻原料为水产品，则浸渍温度不超过10℃，浸渍时间10～30min，并沥干；若冷冻原料为果蔬，则浸渍温度不超过25℃，浸渍时间10～30min，并沥干；
步骤三：将冷冻原料置于密封包装盒中进行完全充气密封；密封包装盒的包装材料由内外两层密封性高的材料组成，内侧为聚乙烯膜层，外侧为聚苯乙烯薄膜层；
步骤四：将步骤三充气密封包装后的冷冻原料在要求的贮藏条件下进行冷冻处理。
进一步地，密封包装盒还在外层的聚苯乙烯薄膜层两侧设置密封条，保证密封材料的气密性，防止包装盒体积变化。
进一步地，所述步骤四中的冷冻温度为-10℃～-20℃。
进一步地，所述步骤三中，密封包装盒中充入的气体选自氮气和二氧化碳中的一种。
进一步地，充入气体的用量为包装盒容积的100％。
本发明的有益效果如下：
本发明首先根据冷冻贮藏条件，能够通过控制溶菌酶与海藻酸钠比例，制备具有不同冰成核温度的促冰成核剂材料，使得促冰成核剂溶液可在相应贮藏温度下首先结冰，一定体积内，这一相转变过程导致密封空间内压力升高，从而降低了食品原材料的凝固点，使其难以结冰。本发明具体如下优点：
(1)不添加抗冻剂，无需消耗较高能源将食物完全冷冻，而且也不需要采用快速冷冻等能源密集型冷藏方案来抑制冰晶的形成，具有较高的安全性。
(2)本发明无需使食品完全冷冻，具有能耗低、绿色环保等特点。
(3)本发明对密封气体种类无特殊要求，可应用于果蔬、肉制品及水产品等食品原材料的冷冻贮藏，安全环保、操作简易高效、适用范围广等。
附图说明
图1为实施例1～实施例3的不同比例的溶菌酶与海藻酸钠复合物的促冰成核温度。其中，溶菌酶：海藻酸钠＝1:1促冰成核温度为-20.1℃，随着海藻酸钠占比增加，溶菌酶-海藻酸钠复合材料的冰成核温度分别提高至-14.8℃(溶菌酶：海藻酸钠＝1:5)、-10.4℃(溶菌酶：海藻酸钠＝1:1)。
图2为对冷冻贮藏2周后的鱼片进行肌肉组织染色的结果，其中，图2中的(A)未新鲜未冷冻的鱼片的肌肉组织染色结果；图2中的(B)未进行本实施例的低温保鲜直接冷冻贮藏2周鱼片的肌肉组织染色结果，作为空白组；图2中的(C)为采用实施例1进行低温保鲜处理后冷冻贮藏2周鱼片的肌肉组织染色结果，作为实验组。
图3为梨冷冻贮藏2周后的汁液损失百分比；其中，空白组为直接对梨冷冻贮藏两周后的结果，实验组为采用本发明实施例2的方法处理后再冷冻贮藏2周的结果。
图4为苹果冷冻贮藏2周后的可溶性固溶物的百分比。其中，空白组为直接对苹果冷冻贮藏两周后的结果，实验组为采用本发明实施例3的方法对苹果处理后再冷冻贮藏2周的结果。
具体实施方式
下面根据附图和优选实施例详细描述本发明，本发明的目的和效果将变得更加明白，应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
实施例1
(1)黑鱼的预处理：将新鲜的黑鱼宰杀，去除头尾、内脏后用自来水(4℃)洗净鱼肉，将鱼肉切成长宽厚约为3×2×1cm大小。
(2)溶菌酶@海藻酸钠溶液的制备：取5g溶菌酶和5g海藻酸钠，溶解在15mL的蒸馏水中，混合搅拌1h后，使混合粉末充分溶解在蒸馏水中，调节溶液的pH至11，然后加入0.075g的氯化钙粉末，在30℃下搅拌溶解1h后，离心，取沉淀物，进行冷冻干燥，得到促冰成核剂。
(3)浸渍处理：将促冰成核剂溶解在蒸馏水中，配制成浓度为6mg/mL的浸渍液，将切好的鱼块置于浸渍液中，浸渍液体积为冷冻材料的质量的10倍，在4℃条件下浸渍处理30min后，沥干。
(4)将沥干后的鱼片置于密封包装盒中进行充氮气密封，氮气用量为包装盒容积100％。
(5)将包装好的样品放入-20℃条件下进行冷冻贮藏。
将冷冻贮藏两周后的鱼片的肌肉组织进行染色处理。同时为了对照，将新鲜未冷冻的鱼片以及采用传统空气冻结贮藏2周的鱼片也进行肌肉组织染色，得到的结果如图2所示。其中，新鲜未冷冻的鱼片的染色结果作为空白组，传统空气冻结贮藏2周的鱼片的染色结果作为对照组。从图2中可以看出，图(B)中对照组的鱼片的肌肉组织松散，结构遭到破坏。图(C)中的经过本发明的低温保鲜处理后的鱼片的肌肉组织与图(A)中新鲜未冷冻组的差别不大，从而说明本发明的低温保鲜方法能够较好地保持新鲜鱼片肌肉组织的完整性。
实施例2
(1)皇冠梨预处理：将新鲜的皇冠梨清洗干净，去核切成大小均一的5块(30g/块)。
(2)溶菌酶@海藻酸钠成核溶液的制备：取2g溶菌酶与10g海藻酸钠，溶解在30mL的蒸馏水中，混合搅拌1h，使混合粉末充分溶解在蒸馏水中，调节溶液的pH至11，加入0.15g的氯化钙粉末，在30℃搅拌溶解1h后，离心，取沉淀物，进行冷冻干燥，得到促冰成核剂。
(3)浸渍处理：将促冰成核剂溶解在蒸馏水中，配制成浓度为6mg/mL的浸渍液，将梨块置于其中，浸渍液体积为冷冻材料的质量的15倍，25℃浸渍处理30min，沥干。
(4)将沥干后的梨块置于密封包装盒中进行充氮气密封，氮气用量为包装盒容积100％。。
(5)将包装好的样品放入-15℃条件下进行冷冻贮藏。
将冷冻贮藏2周的梨取出，测定其汁液损失百分比，作为实验组。同时为了对照，取直接冷冻贮藏2周的梨，也进行汁液损失百分比测定，作为空白组，测定结果如图3所示。从图中可以看出，采用本发明的方法冷冻贮藏2周的梨的其汁液损失百分比明显低于直接冷冻贮藏的梨，证明本发明的低温保鲜方法能够降低梨的汁液损失百分比。
实施例3
(1)苹果预处理：将新鲜的苹果清洗干净，去核切成大小均一的4块(30g/块)。
(2)溶菌酶@海藻酸钠成核溶液的制备：取1g溶菌酶与10g海藻酸钠，溶解在30mL的蒸馏水中，混合搅拌1h后，使混合粉末充分溶解在蒸馏水中，调节溶液的pH至11，加入0.15g的氯化钙粉末，在30℃搅拌溶解1h后，离心，取沉淀物，进行冷冻干燥，得到促冰成核剂。
(3)浸渍处理：将促冰成核剂溶解在蒸馏水中，配制成浓度为6mg/mL的浸渍液，将苹果块置于其中，浸渍液体积为冷冻材料的质量的10倍，25℃浸渍处理30min，沥干。
(4)将沥干后的苹果片置于密封包装盒中进行充氮气密封，用量为包装盒容积100％。
(5)将包装好的样品放入-10℃条件下进行冷冻贮藏。
测定冷冻贮藏2周的苹果的可溶性固溶物百分比，作为实验组。同时为了对照，选取直接冷冻贮藏2周的苹果切块，也对其进行可溶性固溶物百分比测定，作为空白组。结果如图4所示。从图中可以看出，采用实施例3的低温保鲜方法处理后再进行冷冻贮藏的苹果切块的可溶性固溶物百分比明显高于直接进行冷冻贮藏2周的苹果切块，进一步证明了采用本发明的低温保鲜方法，能够保持苹果较高的可溶性固溶物百分比。
本领域普通技术人员可以理解，以上所述仅为发明的优选实例而已，并不用于限制发明，尽管参照前述实例对发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实例记载的技术方案进行修改，或者对其中部分技术特征进行等同替换。凡在发明的精神和原则之内，所做的修改、等同替换等均应包含在发明的保护范围之内。
Claims (5)
1.一种气体密封控容的非冻结食品低温保鲜方法，其特征在于，该方法包括如下步骤：
步骤一：将质量比为1:1～1:10的溶菌酶与海藻酸钠溶解在蒸馏水或去离子水中，蒸馏水或去离子水与海藻酸钠的体积质量比为3:1，单位为mL/g，搅拌使混合粉末充分溶解在蒸馏水或去离子水中，调节溶液的pH至8～11；然后向溶液中加入氯化钙粉末，氯化钙粉末为海藻酸钠质量的0.5～1％，在30～40℃下搅拌，使得钙离子促进海藻酸钠凝胶化，离心，取沉淀物，进行冷冻干燥，得到促冰成核剂；
步骤二：向所述促冰成核剂中加入蒸馏水或去离子水，配制成浓度为5～15mg/mL的浸渍液，然后将冷冻原料放置在浸渍液中进行浸渍，浸渍液的体积按照g/mL的质量体积比为冷冻材料的质量的10～20倍，若冷冻原料为水产品，则浸渍温度不超过10℃，浸渍时间10～30min，并沥干；若冷冻原料为果蔬，则浸渍温度不超过25℃，浸渍时间10～30min，并沥干；
步骤三：将冷冻原料置于密封包装盒中进行完全充气密封；密封包装盒的包装材料由内外两层密封性高的材料组成，内侧为聚乙烯膜层，外侧为聚苯乙烯薄膜层；
步骤四：将步骤三充气密封包装后的冷冻原料在要求的贮藏条件下进行冷冻处理。
2.根据权利要求1所述的气体密封控容的非冻结食品低温保鲜方法，其特征在于，密封包装盒还在外层的聚苯乙烯薄膜层两侧设置密封条，保证密封材料的气密性，防止包装盒体积变化。
3.根据权利要求1所述的气体密封控容的非冻结食品低温保鲜方法，其特征在于，所述步骤四中的冷冻温度为-10℃～-20℃。
4.根据权利要求1所述的气体密封控容的非冻结食品低温保鲜方法，其特征在于，所述步骤三中，密封包装盒中充入的气体选自氮气和二氧化碳中的一种。
5.根据权利要求4所述的气体密封控容的非冻结食品低温保鲜方法，其特征在于，充入气体的用量为包装盒容积的100％。
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